When it comes to pot roast, keeping it simple is sometimes best. We started with a chuck-eye roast, a well-marbled cut that is great for braising. Splitting the roast in two allowed us to trim excess fat and cut down on cooking time.
A stovetop sear created a nicely caramelized exterior; transferring the covered Dutch oven to the oven promoted even cooking and prevented scorching over the long cooking time. Adding carrots, potatoes, and parsnips to the pot partway through braising ensured that the vegetables didn’t overcook and become mushy.
We added wine to the sauce after braising so that its flavor stayed bright; reducing it briefly on the stovetop ensured that our sauce didn’t taste boozy. Use a good-quality medium-bodied wine, such as a Cotes du Rhone or a pinot noir, for this dish. Depending on the size of your Dutch oven, you may need to brown the roasts in two batches rather than one.
SIMPLE POT ROAST
Start to finish: 4 hours, 30 minutes to 5 hours
1 (3 1/2-to-4 pound) boneless beef chuck-eye roast, pulled into 2 pieces at natural seam and trimmed of large pieces of fat
Salt and pepper
3 tablespoons vegetable oil
1 onion, chopped
1 celery rib, chopped
4 garlic cloves, minced
2 teaspoons sugar
1 teaspoon minced fresh thyme or 1/4 teaspoon dried
1 cup chicken broth
1 cup beef broth
1 cup water
1 1/2 pounds carrots, peeled and cut into 3 inch pieces
1 1/2 pounds red potatoes, unpeeled, cut into 11/2 inch pieces
1 1/2 pounds parsnips, peeled and cut into 3 inch pieces
1/3 cup dry red wine
Nutrition information per serving: 431 calories; 99 calories from fat; 11 g fat (2 g saturated; 0 g trans fats); 122 mg cholesterol; 544 mg sodium; 36 g carbohydrate; 7 g fiber; 10 g sugar; 45 g protein.
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